Florida Water Environment Association

Florida Water Environment Association - Event Information

Event Name:FWEA West Coast Chapter 2017 Fall Luncheon

St. Petersburg’s Wet Weather Improvements Strategy – A Construction Management Approach

Due to aging infrastructure, high groundwater levels, and untimely wet weather events, the City of St. Petersburg experienced significant sanitary sewer overflows in August 2015 and thereafter. The City implemented a unique strategy to increase their wet weather management at their Water Reclamation Facilities by initiating simultaneous design of needed infrastructure with multiple consultants and hiring a Construction Manager to coordinate, schedule, and implement those designs quickly. This presentation will highlight the details of the City’s strategy and demonstrate a case study of how Haskell, the Construction Manager for the Southwest Water Reclamation Facility, strategized to meet the City’s goals.


    Diana Smillova, PE/City of St. Petersburg
                    Josh Lefevre, DBIA, LEED BD+C/Haskell

Registration Cost:


  Advanced (by Nov. 15) Late (after Nov. 15)
FWEA Member $25 $30
Non-Member $35 $40
Student $10 $10


Event Date:11-16-17
Event Time:11:30 AM - 01:00 PM Eastern
Location:Columbia Restaurant
2117 East 7th Ave.
Tampa, FL 33605

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Contact Person:Kris Samples
(phone: 813-549-3740)

1905 Salad: Crisp iceberg lettuce with julienne of baked ham, natural Swiss cheese, fresh tomato, olives, grated Romano cheese and our famous garlic dressing.

OPTION 1: Pollo Salteado - In a very hot sauté pan, we combine Spanish olive oil with a touch of fresh garlic then add boneless chicken, sliced sweet Spanish onion, green bell pepper, fresh mushrooms, diced potatoes, Spanish sausage (Chorizo) splashed with a hearty red wine. Served with yellow rice.


OPTION 2: Boliche “Criollo” ​- Roasted Eye round of beef stuffed with chorizo and roasted in flavorful gravy. Served with black beans, white rice and plátanos.


OPTION 3: Red Snapper “Russian Style” - King of Gulf Fish Snapper, lightly seasoned with Cuban bread crumbs. Pan fried and topped with lemon butter, chopped parsley and egg. Served with yellow rice.


OPTION 4: Vegetarian Plate​ - Our combination of white rice, black beans, yuca, platanos maduros and mixed vegetables.


Flan: Spanish caramel egg custard.

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